Cook The Book: Baked Fennel With Prosciutto

1. 1

   Bring about 4 quarts of water to a boil in a large pot. Drop in the fennel wedges; cook at a gentle boil for 10 to 15 minutes, until you can just pierce them easily with the tip of a sharp knife. Remove wedges from water and drain.

2. 2

   Cut the prosciutto slices crosswise into strips about 1/4 inch wide. Set a rack in the middle of the oven, and preheat to 350u00b0F.

3. 3

   Coat bottom of the baking dish with a tablespoon or two of the melted butter. Lay fennel wedges in one layer, filling the dish; scatter prosciutto strips over and in between the wedges. Add salt and pepper. Drizzle remaining butter all

4. 4

   Bake for 25 minutes, or until top is crusty and golden and edges of prosciutto and fennel are colored and crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.